Tins chanterelles

Tins chanterelles

Since fresh chanterelles are unfortunately only available in autumn, I also use canned chanterelles for some dishes. Since they have already been cleaned and preserved, it is sufficient to pour the chanterelles into a sieve, rinse briefly and drain well before further processing. The chanterelles from the tin are already soft and only need to be heated for a short time. More aromatic than canned chanterelles, however, are the fresh chanterelles and when the season comes, you should take advantage of this time.

All data per 100 g:
33 kcal
4 g
2 g
1 g

Recipes with Tins chanterelles

Beef goulash with chanterelles
Beef goulash with chanterelles are served with spaetzle. Heat the lard in a casserole dish. ...
Chanterelles toast au gratin
Chanterelles toast au gratin For chanterelles toast, first preheat the oven grill to level 3. Toast bread slices. ...
Chicken fillet in red wine sauce
Chicken fillet in red wine sauce For the chicken fillet in red wine sauce, marinate the chicken breast fillets in a marinade of olive oil, salt, freshly ground pepper, paprika powder, thyme and rosemary. In a coated frying pan let out butter. ...
Deer roast
Deer roast For venison roast, preheat the oven to 200° C. Rinse and dry the meat. ...
Hunter pot with deer goulash
Hunter pot with deer goulash For the hunter pot deer goulash cut into smaller pieces. Dice the bacon. ...
Hunter Salad
Hunter Salad For hunter salad cut an onion and bacon into cubes. Drain and dry the chanterelles. ...
Hunter Schnitzel
Hunter Schnitzel For hunter schnitzel it is best to use schnitzel from the top shell. Heat 20 g fat in a pan. ...
Hunter Schnitzel with Spaetzle
Hunter Schnitzel with Spaetzle Jäger Schnitzel with Spätzle is served with an aromatic mushroom sauce. Cover stone mushrooms with hot water. ...
Macaroni with cheese sauce
Macaroni with cheese sauce can be prepared quickly and easily with canned chanterelles. Cook the macaroni. ...

(C)opyright by Marions Kochbuch